Corn Pudding

This corn pudding is one of my favorite dishes and is so delicious with Smits Farms fresh corn. It is an Anglo-cized version of the South American Pastel de Choclo, something I did not know when I first started making it. The base of the dish is fresh corn, butter, yogurt, eggs, cornmeal, cheese and chilies and it is delicious as is, but with summer’s bounty I like to add some vegetables like the onion, red pepper, mushrooms and zucchini I added to this one. And of course it must be topped with fresh homemade salsa picante. Home Cookin v9.81 Chapter: Beans and Vegetables

CORN PUDDING 1/2 cup melted butter
2 cup corn kernels, divided
2 eggs
1 cup yogurt
1/2 cup cornmeal
4 oz can chopped green chilies
1 cup cheese, diced or grated
1-1/4 tsp salt
1/2 cup sauteed vegetables (optional)

Preheat the ove to 350° F.

Puree the butter, 1 cup of the corn, and the eggs in a blender. Pour into a bowl and add the rest of the ingredients.

Pour into a buttered 3-quart casserole or large cast-iron skillet. Bake for about 40 minutes, until the top has browned and the pudding is set. Start checking after 30 minutes.

Any vegetables can be added to this dish. Be sure not to use too many, though, or it will dry out.

from Robin at the Austin Public Library, 197?

Exported from Home Cookin v9.81 (http:\\mountainsoftware.com)